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Classic
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page 234
of salt, a tablespoonful of melted butter, and a level teaspoonful of soda
dissolved in a little milk or cold water, added last; then bake on a hot
griddle, well greased, brown on both sides.
CORN-MEAL GRIDDLE-CAKES. (With Yeast.)
Stir into one quart of boiling milk three cups of corn-meal; after it cools, add
one cup of white flour, a teaspoonful of salt, and three tablespoonfuls of
home-made yeast. Mix this over night. In the morning, add one tablespoonful of
melted butter or lard, two beaten eggs, and a teaspoonful of soda, dissolved in
a little water.
This batter should stand a few minutes, after adding the butter and soda, that
it should have time to rise a little; in the meantime, the griddle could be
heating. Take a small stick like a good-sized skewer, wind a bit of cloth around
the end of it, fasten it by winding a piece of thread around that and tying it
firm. Melt together a tablespoonful of butter and lard. Grease the griddle with
this. Between each batch of cakes, wipe the griddle off with a clean paper or
cloth, and grease afresh. Put the cakes on by spoonfuls, or pour them carefully
from a pitcher, trying to get them as near the same size as possible. As soon as
they begin to bubble all over turn them, and cook on the other side till they
stop puffing. The second lot always cooks better than the first, as the griddle
becomes evenly heated.
CORN-MEAL GRIDDLE-CAKES.
Scald two cups of sifted meal, mix with a cup of wheat flour, and a teaspoonful
of salt. Add three well-beaten eggs; thin the whole with sour milk enough to
make it the right consistency. Beat the whole till very light, and add a
teaspoonful of baking-soda dissolved in a little water. If you use sweet milk,
use two large teaspoonfuls of baking-powder instead of soda.
GRIDDLE-CAKES. (Very Good.)
One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a
teaspoonful of salt; mix the flour and meal, pour on enough warm water to make
batter rather thicker than that for buckwheat cakes; add the yeast, and when
light bake on griddle not too hot.
GRAHAM GRIDDLE-CAKES.
Mix together dry two cups of Graham flour, one cup wheat flour, two heaping
teaspoonfuls of baking-powder, and one teaspoonful of salt. Then add three eggs
well-beaten, one tablespoonful of lard or butter melted, and three cups of sweet
milk. Cook immediately on a hot griddle.
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